Macadamia and Blueberry Chia Pudding is super yummy and has become one of my favourite chia pudding combinations! I have updated the recipe to include the keto/low carb version.
Chia seeds are an amazing ingredient to make the perfect healthy breakfast.
Chia seeds are made up of dietary fiber, protein and fat plus a ton of minerals including calcium, magnesium, iron, and phosphorous.
It’s such a versatile ingredient and works well to make bread in this Quinoa & Chia Seed Bread.
INGREDIENTS YOU NEED
- Chia seeds
- Coconut milk
- Maple syrup
- Vanilla extract
You will find the information about quantities in the recipe card below
Sweetener – you can substitute the maple syrup with honey or rice malt syrup. Or to make it keto or low carb, you can simply omit altogether.
Macadamias – If you don’t have macadamias then you can easily swap with any other nuts. My fave, cashews, walnuts and pistachios.
Coconut Milk – you can swap with any other plant based milk.
HOW TO MAKE
Chia puddings are one of the easiest recipes to make, however you need to make at least the day before you want to enjoy them.
If you want to have a chia pudding for breakfast, then prepare it the night before so it is ready to eat when you wake up.
In the morning add the blueberries and mix through. Then top with the macadamias.
Looking for more chia puddings to try? Try these:
DID YOU MAKE THIS RECIPE?
Macadamia and Blueberry Chia Pudding
- ¼ cup chia seeds
- 1 cup coconut milk The carton variety works best
- 1 tablespoon maple syrup or to make it keto, either go without or use liquid stevia to taste
- ½ teaspoon vanilla extract
- ¼ cup blueberries fresh preferably
- ⅛ cup macadamias
- Place the chia seeds in a small bowl. Add the coconut milk, maple syrup/liquid stevia (if using) and vanilla extract and stir to combine.
- Place in the refrigerator and let it set overnight.
- Remove from the refrigerator, check that the chia seeds have gelled.
- Add your blueberries and mix through.
- Top with macadamias and serve.